Indian Naan with Nigella Seeds Recipe

1. 1

   Place nigella seeds and 1/2 cup cold water in a small saucepan and bring to a boil.

2. 2

   Remove from the heat, transfer to a large bowl, and allow the mixture to cool until lukewarm, then sprinkle in dry yeast; add yogurt and stir well.

3. 3

   Add 2 cups all-purpose flour and mix until well combined.

4. 4

   Cover and leave in a warm place for 30 minutes, or until partially risen.

5. 5

   Knead in salt, vegetable oil, and 2 cups all-purpose flour, kneading until the dough is smooth and elastic.

6. 6

   Cover again and leave in a warm place until the dough has doubled in size, about 2 hours.

7. 7

   Knead the dough briefly.

8. 8

   Divide it into 6 portions, shape into balls, then roll out into rounds.

9. 9

   Pull the rounds into long teardrops.

10. 10

    Heat the oven to 450 degrees F, preferably with a pizza stone in place.

11. 11

    Lay 3 of the breads directly onto the stone (or a lightly oiled baking pan) and bake 5 minutes or until lightly browned.

12. 12

    Repeat with remaining breads.

13. 13

    Serve warm, brushed with butter.

* Per serving · 4 servings · Values may vary.

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